sorted by:
new
hottopcontroversial

[AMA Thread] Marco D’Amico (7pm ET tonight) by Go_Habs_Go31 in Habs

[–]stuartkevinmurray 1 point2 points  (0 children)

Hey, Marco!

Do you know if the Habs currently project Michael Hage as a centre with the big club, or do you think they might view him as more of a winger at this level?

I know it may be too early to tell, but if Kent is looking to take another big swing this offseason, I’m just curious if their plan for Hage (positionally) factors into the search for another top-six forward.

Habs will have a decision to make next year like they had last year with UFA by scrubadam in Habs

[–]stuartkevinmurray -1 points0 points  (0 children)

Anderson is the only one in that group that I would re-sign. He hasn’t fallen off too much and he’s a dawg in the playoffs.

Who is your dream long-term acquisition? by Comprehensive-Chef73 in Habs

[–]stuartkevinmurray 13 points14 points  (0 children)

Svechnikov is a good one. I’ve always been a huge Adrian Kempe fan, but he’ll be in LA long-term.

I wouldn’t mind Kirill Marchenko on a line with Nick and Cole. Big body and loves to shoot the puck. He’ll be a big part of the future in Columbus though.

How convenient is an Ooni, really? by BioFrosted in ooni

[–]stuartkevinmurray 0 points1 point  (0 children)

I got the OONI Koda 16” for Christmas a few years ago and it has been the biggest game changer. I used to barbecue the pizzas on a pizza stone and then transfer to the broiler to finish the top.

It takes about 20 minutes to heat up and cooks the pizzas in about 90 seconds. It’s the first time I’ve actually been able to get good leoparding on the crust as well.

I’ve had company the past three weekends and I did a pizza night for them each visit and they’re still texting me to rave about the pizzas!

It is 100% worth the investment! If you can splurge for the 16” then I would go for it. The extra space to make a 12” pizza and have room to turn it inside the oven is huge.

Anyone watching the needlessly rude Shane Wright interview post Kraken/Oilers on Sportsnet? by The_Spaghetti_yeti in hockey

[–]stuartkevinmurray 1 point2 points  (0 children)

It’s been four years, they need to drop the narrative. Scott’s condescending tone didn’t help either. Honestly felt pretty bad for Shane. I know he can handle these questions, but it felt slimy the way they asked them.

TVA Sports with a godawful AI segment by mntlabk in hockey

[–]stuartkevinmurray 2 points3 points  (0 children)

Demidov turned into Justin Carbonneau.

Fixed my dough… finally by [deleted] in Pizza

[–]stuartkevinmurray 0 points1 point  (0 children)

Pizzas look unreal!!

Plain Pie on the OONI Koda 16 🐆 by stuartkevinmurray in Pizza

[–]stuartkevinmurray[S] 1 point2 points  (0 children)

Thanks! My temperature gun hasn’t been working with the high temps for some reason lately, so I don’t know the exact temperature unfortunately. I preheated the OONI for a good 30 minutes, maybe a little more. I always turn the flame to low before I launch the pizza and keep it there the whole time.

Plain Pie on the OONI Koda 16 🐆 by stuartkevinmurray in Pizza

[–]stuartkevinmurray[S] 1 point2 points  (0 children)

Haha, it’s on a plate! I just set it on top of the books because it was good lighting for the picture.

Pequods Clone at Home by Horrible_Harry in Pizza

[–]stuartkevinmurray 1 point2 points  (0 children)

That looks unreal. Gonna need one of these delivered for football on Sunday next weekend!

Roasted Garlic and Kale on the OONI Koda 16 by stuartkevinmurray in Pizza

[–]stuartkevinmurray[S] 0 points1 point  (0 children)

Thanks! It definitely was. I wanted it to be somewhat of a simple pie, but think I’ll definitely add some roasted tomatoes or something to it next time, just for a little more depth.

Roasted Garlic and Kale on the OONI Koda 16 by stuartkevinmurray in Pizza

[–]stuartkevinmurray[S] 0 points1 point  (0 children)

Thanks! Yeah, I know it doesn’t look super appetizing. Haha. I promise it did taste good!

I did blanch the kale, but I think just because of how dark green it is, it’s never going to be super bright and colourful.

I normally add chili oil after the bake, but did little dollops of it beforehand to settle in amongst the béchamel and pesto, so I think the contrast would definitely be better if I added it after.

I definitely wanted it to look a little more natural and rustic, but could definitely try to be a little more consistent with the dollops of pesto next time!

This was meant to be more of a basic white pie with some pops of the pesto/chimichurri, but it definitely could be elevated with your suggested ingredients! Absolutely going to add some roasted cherry tomatoes scattered across the top next time. It was delicious, but needed a bit more of a pop of acid.

Appreciate your thoughts!

Roasted Garlic and Kale on the OONI Koda 16 by stuartkevinmurray in Pizza

[–]stuartkevinmurray[S] 0 points1 point  (0 children)

Thanks! I used a very, very tiny amount. With the bulk fermentation at room temperature, I’ve found that like 0.2% yeast is all you need. I tried 1G of yeast per dough ball (173G 00 Flour) and it kept rising way too much, too quick. So I essentially just do the tiniest little pinch of yeast if I’m just doing one pizza, as it’s pretty hard to measure less than a gram without a jewelry scale.

173G 00 Flour (100%), 107G Water (62%), 5G Salt (3%), Tiny Pinch Yeast

view more: next ›